"Gal Called J.J." > wrote in message
...
> One time on Usenet, (Barbtail) said:
>
> > That's a new one on me! Paula Deen says it's *traditional*...? I have
seen
> > medieval recipes using eggs in gravies and stuffings and such but I
never seen
> > egg in giblet gravy. Now-a-days I don't even use the liver in it
because so
> > many people object. My cats appreciate the tender tidbit so it doesnt go
to
> > waste *chuckles*
>
> <snip>
>
> Maybe she meant it's traditional where she's from -- isn't she
> Southern? I dunno; I've only heard of a hard cooked egg in any kind
> of gravy here on RFC. Doesn't seem to be a tradition here in the Pacific
> Northwest, though I could be wrong. As for giblets in gravy, yuck! My
> grandmother, an excellent cook to be sure, liked to do that, but it
> always grossed me out. I like the broth from the giblets/neck, but
> chunks are too much for me. Fortunately, I, too, have cats... :-)
>
>
Giblet gravy is the best! If you do not like the chunks, strain it just
before serving - the flavor will still get in there.
--
Peter Aitken
Remove the crap from my email address before using.